1️⃣ Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
2️⃣ Make the Cheesecake Filling: Beat the cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour until fully incorporated.
3️⃣ Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top. Tap the pan on the counter to release any air bubbles. Bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
4️⃣ Chill the Cheesecake: Once cooled, transfer the cheesecake to the fridge and let it chill for at least 4 hours or overnight for best results.
5️⃣ Prepare the Blueberry Topping: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and release their juices. Add cornstarch (if using) to thicken the sauce. Let it cool to room temperature.
6️⃣ Serve: Once the cheesecake is chilled and the blueberry topping has cooled, spoon the topping over the cheesecake before serving. Enjoy this rich, fruity dessert!